Why This Recipe Works

Bursting with colors, textures, and flavors, this meal feels fancy while being utterly satisfying. The cutlets are simple to prepare—just dip them in seasoned egg white followed by a nutty crust mixture. For the crust, we mix bread crumbs with almonds to boost protein, enhance crunch, and add richness. Letting the coated cutlets sit for a few minutes allows the coating to set. And pan-frying the cutlets in a skillet limits the amount of oil needed. For a bright salad, we char orange slices in the same skillet and then add the rest of the dressing ingredients right to the pan. The warm dressing is then poured over black-eyed peas and fresh baby spinach, wilting the greens gently.

Before You Begin

You can prepare the cutlets through step 2 and refrigerate for up to 24 hours.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse ¾ cup sliced almonds in food processor until finely ground, about 30 pulses. Combine almonds and 1 cup panko in shallow dish. Lightly beat 3 egg whites, 1 teaspoon Dijon mustard, and ½ teaspoon salt in second shallow dish.

Working with 1 (4-ounce) ¼-inch-thick chicken cutlet at a time, dip in egg mixture, allowing excess to drip off, then coat with almond mixture, pressing gently to adhere; transfer to large plate.

Set wire rack in rimmed baking sheet and line rack with paper towels. Heat 7 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack and repeat with remaining 2 cutlets. Wipe skillet clean. Keep cutlets warm in oven while preparing salad.

Cut away peel and pith from 2 oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Place 5 ounces spinach and 1 (15-ounce) an black-eyed peas in large bowl. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add orange pieces and cook, without moving, until lightly charred on one side, about 2 minutes. Off heat, add 1 minced shallot and cook until shallot is softened, about 30 seconds. Stir in 1 teaspoon white wine vinegar, 1 teaspoon honey, 2 tablespoons orange juice, and remaining ¼ teaspoon salt. Pour warm orange mixture over spinach and black-eyed peas and toss gently. Season with salt and pepper to taste. Serve chicken with salad.